Roasted Vegetable Bibimbap

Name: Roasted Vegetable Bibimbap
Total time: 1 h
Yield: 4 servings
Cuisine: korean
Ingredients: 1 small or 1/2 large butternut squash; Neutral oil, such as canola or grapeseed oil; 2 tablespoons soy sauce; 1 tablespoon brown sugar; 2 teaspoons gochujang (Korean fermented chile paste) or sambal oelek, more for serving; 8 ounces shiitake mushrooms, stemmed, caps cut in half if large; 1 generous bunch broccoli rabe, thick bottom stems trimmed and discarded; 1 teaspoon toasted sesame oil (optional); 5 cups cooked white or brown rice, or mixed grains; 4 eggs; 1 cup sprouts or shoots, such as broccoli sprouts, mung bean sprouts or sunflower shoots, for garnish; 1/2 cup quick cucumber pickles, for garnish (optional; see recipe); Lime wedges, for garnish

Recipe from Lukas Volger

Adapted by Martha Rose Shulman

Roasted Vegetable Bibimbap — Andrew Scrivani for The New York Times

Total Time: 1 hour
Rating: 5(448)
Notes: Read community notes

The vegetarian cookbook author Lukas Volger has a way with Asian condiments and flavors. In this recipe for bibimbap, the egg-topped Korean rice bowl, he roasts squash, shiitakes and broccoli rabe in a sweet and spicy mix of soy, chile paste, sugar and oil. Mr. Volger crisps cooked rice in a skillet to get the characteristic crunch of bibimbap; you can prepare the rice up to three days ahead, but be sure to crisp it just before serving. If you want to skip that step, use freshly cooked rice instead. —Martha Rose Shulman

Featured in: Vegetarian Bowls Spiked With Vibrant Asian Flavors

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Ingredients

Yield:4 servings

1small or ½ large butternut squash
Neutral oil, such as canola or grapeseed oil
2tablespoons soy sauce
1tablespoon brown sugar
2teaspoons gochujang (Korean fermented chile paste) or sambal oelek, more for serving
8ounces shiitake mushrooms, stemmed, caps cut in half if large
1generous bunch broccoli rabe, thick bottom stems trimmed and discarded
1teaspoon toasted sesame oil (optional)
5cups cooked white or brown rice, or mixed grains
4eggs
1cup sprouts or shoots, such as broccoli sprouts, mung bean sprouts or sunflower shoots, for garnish
½cup quick cucumber pickles, for garnish (optional; see recipe)
Lime wedges, for garnish

Ingredient Substitution Guide

Preparation

Step 1
Heat oven to 400 degrees. Peel the squash and cut it crosswise, separating the long neck from the bulbous bottom part. Slice the neck into ½-inch-thick dominoes; scoop out seeds from the bottom and slice the squash ½ inch thick.
Step 2
Whisk together 2 tablespoons neutral oil, the soy sauce, brown sugar and gochujang or sambal oelek.
Step 3
Place squash and mushrooms on one baking sheet, but do not mix them together. Place broccoli rabe on another baking sheet. Divide sauce between the two pans and use your hands to toss the vegetables so they’re evenly coated.
Step 4
Transfer both pans to the oven. Cook broccoli rabe for 5 to 8 minutes, until collapsed and the thicker parts of the stems are tender. Cook mushrooms for 15 to 20 minutes, until juicy and slightly shrunken, and remove from baking sheet. Return squash to oven and cook 5 to 15 minutes longer, until caramelized and tender. Cover the vegetables with foil until ready to serve.
Step 5
If you'd like, make crispy-base bibimbap rice: Just before serving, heat 1 tablespoon neutral oil and the sesame oil in a wide skillet over medium heat. Press rice into the skillet, making a thick cake. Let cook without disturbing for 4 to 5 minutes, until a golden brown crust forms on the bottom of the rice. (If you skip this step, use freshly cooked rice instead.)
Step 6
While the crispy rice is cooking, fry the eggs: Heat a large skillet over medium-high heat. Add enough neutral oil to liberally coat pan. Crack in 2 eggs and sprinkle with salt. Tilt the pan so some of the oil runs over the edges of the egg whites, lower heat to medium-low and cook 1 minute. Sprinkle with about ¼ teaspoon water (or soy sauce), cover and cook another minute, until whites are set. Carefully remove to a plate. Repeat with remaining eggs.
Step 7
To serve, use a spatula to scoop out rice and divide it among 4 bowls, ensuring that everyone gets some of the crispy part. Top with vegetables, including any marinade left on the baking sheets, and place 1 fried egg on top of vegetables in each bowl. Garnish with sprouts or shoots, pickles (if using) and lime. Serve immediately, passing gochujang or sambal oelek at the table.

Ratings

5 out of 5

448 user ratings

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Cooking Notes

Sharon Knettell6 years ago

Say it isn't so Martha! Your last recipe! Every week you are my go to person for recipes. My folders are bursting with them and my kitchen and bookshelves are crowded with your cookbooks. I make your quiches almost every week as they are a quick grab of healthy food on busy weeks. I have done your lasagnas, soups- you name it.

You will be missed as you are the first NYT cook I go to every week.

Andrea6 years ago

This was very good as written. The roasted veggies with the sauce were amazing, given how simple the ingredients. Will definitely make again as it wasn't nearly as time-consuming as I originally thought it would be.

SarahP6 years ago

I've never crisped rice like this, and it was so worth taking the time (it took twice as long as the recipe suggested). Added vegetables out of the garden: roasted eggplant and sweet potato, sauteed kale, plus some daikon and spicy bamboo shoots. Delicious!

Served with miso soup with tofu and scallions.

Chickenfog6 years ago

Did the sauce and crispy rice w/ broccoli, onions, chickpeas, and egg. Crispy rice is amazing. Cast iron. Added garlic and thinly sliced lemon (small).

Nick5 years ago

Thin out the paste with some hot water and a bit of soy and fish sauce, that's what the restaurants do

Schlattastic6 years ago

Instead of passing the finished dish with straight-up gochujang, make extra 'ssam sauce' from Step 2 to pass. Don't miss making those quick cucumber pickles, and grabbing sprouts to top as well.

Denise6 years ago

Will definitely make this again. I used garlic chili paste because I didn't have Sambal Oelek. All of the vegetables were delicious. I wilted a bunch of spinach and served the veggies on top of the spinach with a very runny fried egg. The crunchy rice would have been a great addition but I ran out of time. Maybe crushed peanuts would be a good substitute.

Carol6 years ago

I'm so sad that you're leaving the times!! This recipe was fabulous.
The only changes I made was to substitute hot chile, broad bean paste for the gochujang and bamboo shoots for the sprouts and I had a cut up butternut squash in the freezer. We loved the cucumber garnish. I did the rice in a wok and it came out nice and crispy.

Maike6 years ago

We made 5-6x sauce and roasted sweet potato, red cabbage, bok choy, mushrooms, and broccoli. Absolutely delicious! Excellent with kimchi and bean sprouts, as well.

Alex6 years ago

I found that coating and roasting the broccoli ruined it. I'll just steam it next time. Everything else was excellent.

Fide1 year ago

this was excellent. Next time I would use more sauce for the vegetables. Crispy rice was nice, but too much

ACF1 year ago

Very delicious! The rabe so bitter, a great combination with the sauce. I couldn’t be bothered to roast so I sliced the squash very thin, steamed in a skillet, took it out, fried the mushrooms in the same skillet, then did the rabe in the same skillet, re added the other veggies and the sauce. I put a lot of garlic in the sauce also.

Keli2 years ago

My new favorite dinner. The 2 times I've made it, I used delicata squash, Brussels sprouts, broccolini, and shiitakes, roasting the broccolini for about 10 minutes and everything else for 20. It's dolsot bibimbap I was craving (after "BIBIMBAP" came up as a NYT crossword answer!) so I've been cooking the crispy rice for nearly 10 minutes (adding a little sprinkle of soy sauce) and then cracking an egg over the top and stirring. I skipped sprouts and lime the 2nd time but recommend the pickles!

Lois & Chris2 years ago

Not quite there—a collection of roasted vegetables and fried egg over rice. Shiitake mushrooms lost flavor and turned rubbery; broccoli somewhat limp and dry. But squash was good, and whole large garlic cloves soft and interesting after 15 minute roast. And egg yolk brought some of the ingredients together. Add salt and ?? to vegetables after roasting? Make and heat up second bowl of roasting sauce to drizzle *after* roasting

LoveAndSqualor2 years ago

What a great, versatile recipe! I'm pretty sure you could roast up bits of whatever you have in the fridge in that sauce, put it on the crispy rice and plop some eggs on top and it would be fantastic. I used sweet potato, sliced brussels sprouts and dried, rehydrated shiitakes. I took another commenter's advice and doubled the sauce to drizzle over the finished bowls. Instead of the cucumber, I used kimchi and soy-pickled hot Korean chiles from my garden. I will make this again!

j nelson3 years ago

Great recipe to use as jumping point. I roasted kabocha squash and mushrooms with the sauce as suggested. Then had other toppings of thinly sliced red cabbage, steamed sesame kale (didn’t have spinach), egg, and kimchi on the side. Made some of the sauce extra for putting over the top as other suggested.

Becca4 years ago

400 degrees in the oven was too much for my veggies. The mushrooms were scorched and ended up too chewy. None of the veggies were “juicy” after roasting, so I whipped up more of the marinade which helped. It was good otherwise! I’ll try this one again at a lower oven temp for more of a slow roast.

amanda4 years ago

This is super delicious. I love Korean takeout and this totally hits the spot. I will make a big extra of the marinade to pour over the rice next time so it’s a bit more saucy. I also garnished with sesame seeds and it looked beautiful!

sgd4 years ago

The sauce for the vegetables is great. Not a big fan of butternut squash so I left it out. Really great. We'll make this again and again.

Melissa M5 years ago

This recipe got a thumbs up. I roasted thick slices of ginger (which carmelized beautifully) with the squash and steamed the rabe. In the future, I'd reserve a little sauce to serve over the vegetables after plating. I garnished with radishes, jalapenos, shoots, scallions, cilantro and limes.

Robin5 years ago

Has anyone mixed the gojuchang with a little ketchup, or with something until it’s the consistency of ketchup? I don’t mean to write heresy but in Korean restaurants the gojuchang is much less thick and gooey than mine is. For my first time cooking this I simply made additional sauce according to the recipe and served that.

Nick5 years ago

Thin out the paste with some hot water and a bit of soy and fish sauce, that's what the restaurants do

meinmunich4 years ago

You can also thin it out with apple juice or 7Up/ Sprite. Or even just with water. No, no ketchup.

Chickenfog6 years ago

Did the sauce and crispy rice w/ broccoli, onions, chickpeas, and egg. Crispy rice is amazing. Cast iron. Added garlic and thinly sliced lemon (small).

Alex6 years ago

I found that coating and roasting the broccoli ruined it. I'll just steam it next time. Everything else was excellent.

SarahP6 years ago

Katie6 years ago

So delicious and easy!!! We used tofu instead of the squash. It finished cooking at the same time as mushrooms. Topped with green onions and sesame seeds!

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